Ingredients

• Mass:
  • 6 eggs
  • 2 cups sugar
  • 1 cup of water
  • 2 cups flour
  • 1 dessert spoon of baking powder
• Calda:
  • 2 cups of water
  • 2 cups sugar
  • 1 dose of contreau (optional)
• Filling:
  • 1 can of condensed milk
  • 1 1 / 2 can of milk
  • 1 / 2 to 1 bottle of coconut milk
  • 3 egg yolks
  • 1 tablespoon (rasa) of butter
  • 1 tablespoon of maizena
  • 1 to 2 tablespoon of coconut flakes
• Merengue coverage:
  • 3 clear shots on snow
  • 1 cup of water
  • 2 cups sugar
• Coconut coverage:
  • 1 packet of coconut flakes (take 1 to 2 tablespoons of soup to put in the filling)

How to prepare

• Mass:
  • Beat eggs with sugar until white and double in volume (10 min.). With the beater linked, add the water.
  • Beat for another 5 minutes to incorporate well. Turn off the mixer and gently add the flour and yeast.
  • Put in a way floury and light and coated w / cooking to sweeten. After cold, desenforme the cake and cut in half.
  • Wet with the syrup still hot, fill, decorate and light to freeze.
• Syrup:
  • Take the sugar and water to fire, without stirring, until boiling and thicken slightly.
  • Get to the point plunge in the syrup and a spoon to remove it: the solution involves the spoon, without drain too fast.
  • Remove from fire and add the liqueur.
  • If children are eating the cake or you do not want alcohol in it, add the liquor still the fire and let the alcohol evaporate, in 1 minute it evaporates.
• Filling:
  • Get everything in the pot and light the fire, always stirring until thicken. Start with a half bottle, and once ready, taste. Is very soft. If you want stronger, more just place the coconut milk and return to pan to the fire to boil again.
  • Remember, coconut sour very easily, so always let boil up. Use cold cream.
• Merengue:
  • Take the water with the sugar to the fire and let boil until a point of thick wire.
  • Beat the snow to clear, and with the mixer on, pour, slowly, the hot syrup and stop beating until cool.
  • use in decoration, involving the entire pie to stick the rest of the coconut in flakes that remained in the bag.
• Tips:
  • Use of a round rim with 25 cm in diameter.
  • Forró the bottom of the order paper with butter, unte the form and role too. This makes it easier to take the time.
  • If you use coconut flakes of dry type, place the entire bag to boil in syrup that you will wet the cake. Then just pour in, leaving no honey flow well for the coverage.
  • You can candy the cake with chantilly. In this case, hit the minimum speed 1 / 2 liter of fresh milk ice cream with 1 dessert spoon of sugar until thick.
  • Make, preferably, this cake the day before.